why make this recipe
This chicken burrito is quick, filling, and easy to make for any meal. It uses simple ingredients you may already have, and it tastes fresh and bold. If you like a warm side, try a bowl of creamy chicken tortilla soup with it for extra comfort.
introduction
A chicken burrito is a wrapped meal with chicken, rice, beans, cheese, and avocado. You can make it fast with cooked chicken and store-bought tortillas. This recipe fills one large burrito or two medium ones, and you can change the fillings to fit your taste. For a light soup side, consider this creamy chicken tortilla soup that pairs well.
how to make Chicken Burrito
Make the burrito in simple steps: mix the chicken, warm the rice, add beans and cheese, then roll the tortilla tight. Cook or heat only when needed so the inside stays moist. If you want a warm surface, briefly toast the wrapped burrito in a pan. For a different meal idea, try serving with creamy chicken tortilla soup on the side.
Ingredients :
- 2 cups cooked chicken, shredded
- 2 cups cilantro lime rice
- 1 cup salsa
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/4 cup sour cream
- Fresh cilantro for garnish
Directions :
- In a large bowl, mix the shredded chicken with salsa and black beans.
- Prepare the cilantro lime rice according to package instructions.
- Lay the flour tortillas on a flat surface.
- Divide the chicken mixture, cilantro lime rice, and shredded cheese among the tortillas.
- Add sliced avocado and a dollop of sour cream to each tortilla.
- Roll up each tortilla tightly to form a burrito.
- Serve garnished with fresh cilantro and additional salsa on the side.
how to serve Chicken Burrito
Serve the burrito hot or at room temperature. Cut it in half to show the filling and add extra salsa or sour cream on the side. A side of chips, a small salad, or a bowl of creamy chicken tortilla soup makes a full meal.
how to store Chicken Burrito
Wrap any leftover burritos in foil or plastic wrap and put them in the fridge for up to 3 days. To keep longer, freeze wrapped burritos for up to 2 months. Reheat from frozen in the oven at 350°F until hot, or thaw in the fridge and warm in a pan.
tips to make Chicken Burrito
Use warm rice so the burrito is not cold inside. Do not overfill the tortilla to make rolling easier. If you like a crisp outside, toast the rolled burrito in a dry pan for 1–2 minutes per side. For an extra flavor boost, add lime juice or extra cilantro. You can also serve it with creamy chicken tortilla soup when you want a cozy touch.
variation (if any)
- Make a vegetarian version: replace chicken with grilled vegetables or tofu.
- Add rice flavors: use Spanish rice or plain white rice instead of cilantro lime rice.
- Change the beans: use pinto beans or refried beans for a different texture.
FAQs
Q: Can I use leftover rotisserie chicken?
A: Yes. Leftover rotisserie chicken works great and saves time.
Q: Can I make this gluten-free?
A: Use corn tortillas or gluten-free flour tortillas to make it gluten-free.
Q: How do I keep the burrito from falling apart?
A: Do not overfill, fold the sides in first, then roll tightly from one end to the other.
Q: Can I make this ahead for a party?
A: Yes. Prepare fillings ahead and assemble just before serving, or wrap finished burritos and reheat when needed.
Chicken Burrito
Ingredients
Method
- In a large bowl, mix the shredded chicken with salsa and black beans.
- Prepare the cilantro lime rice according to package instructions.
- Lay the flour tortillas on a flat surface.
- Divide the chicken mixture, cilantro lime rice, and shredded cheese among the tortillas.
- Add sliced avocado and a dollop of sour cream to each tortilla.
- Roll up each tortilla tightly to form a burrito.
- Serve garnished with fresh cilantro and additional salsa on the side.